Boil or microwave corn until tender. When cool enough to handle, cut corn from cob.
Add remaining ingredients and mix gently. Chill
Salmon
Brush (or spray) both sides of each fillet with olive oil. Sprinkle with lemon pepper. Grill over medium heat for 3-4 minutes on each side until flesh is opaque. Time will vary with thickness and temperature of grill.
Place salmon on top of asparagus. Spoon cool relish over top of warm salmon. The contrast in temperature is one of the best features of this dish. Serve immediately.